Roasted Root Vegetables with Rosemary

INGREDIENTS

• vegetable oil cooking spray
• 1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
• 1 lb celery root, peeled,cut into 1-inch pieces
• 1 lb rutabaga, peeled,cut into 1-inch pieces
• 1 lb carrot, peeled,cut into 1-inch pieces
• 1 lb parsnip, peeled,cut into 1-inch pieces
• 2 onions, cut into 1-inch pieces
• 2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
• 2 tablespoons chopped fresh rosemary
• 1/2 cup olive oil
• 10 cloves garlic, peeled